Remembering one of the last great tiki bars

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While growing up in Columbus, Ohio going out to a really fancy restaurant was a big thing. It was an even bigger thing when you got to go to the Kahiki Polynesian Supper Club. (I encourage you to click on the link and go to the Kahiki Supper Club Video in the bottom right corner to see the inside of this historical building.) Now this tiki bar was in it’s heyday back in the 60’s and 70’s and it never really updated…ever. But the kitschy appeal as time went on made it that much more fun. I remember going there for my birthday once, for prom, for family gatherings and my first really fancy date with my husband. The outside of the building was beautiful and resembled a war canoe. Large Easter Island statues stood on either side of the entrance with their “hair” aflame every night. As you walked in, there was this really cave-like entrance with a black light and the water that ran down the lavaesque walls looked like milk. To the right was the gift shop, which I loved to stroll around as a kid and then the Beachcomber Bar. To the left were the restrooms which had huge clamshell sinks ala old Coco Palms style and portholes. If you walked a little further, there was a staircase leading down to the disco which later became the banquet/party rooms. Man, if you were able to sneak down there it was just the coolest thing as a kid. Right in front of you is this big fountain shaped like a head.

As you enter the restaurant, there are various huts named after the Hawaiian Islands, things like puffer fish lights on the ceiling, high back wicker chairs, heavily varnished tables and booths that sat you either on the aquarium wall or the “rainforest” wall. The centerpiece of it all was a HUGE 80′ tall mask fireplace. It looked downright evil yet entrancing. Now before my honeymoon in 1996, this was my only exposure to “polynesian” culture. Now that we’re more than well versed in many aspects of Hawaii and Polynesian tradition, we know that some things weren’t exactly representative of Hawaii. Like I don’t remember hearing steel drums in Hawaii…ever. But they have a wonderful steel drum band there. The food is more Chinese, American and I suppose a tad of what is now known as Pacific Rim but nowhere were there real Hawaiian dishes like a plate lunch, kalua pig, huli huli chicken or any of the things you’d come to expect on a regular menu at a local restaurant. But there were “tropical” dishes so I suppose that’s close enough as you’re going to find in the midwest! The rainforest side of the restaurant was basically a pipe over the windows that would leak during the “storm” while the “wild birds” (aka-sparrows and robins and a few other birds) flew around. Do I wish they had more authentic representations of the islands? Sure. But whatcha gonna do? Well, if you’ve got big business in the form of Walgreen’s breathing down your neck because you’re sitting next to a CVS pharmacy, then you take your business of 39 years and fold the restaurant. Yes, this beautiful restaurant that lumbered over our city since the 60’s and intrigued everyone to react whether positive or negative, to its closing day was reduced to rubble so Walgreen’s could compete next to CVS. It was an atrocity. We went for our last dinner in it’s final, crowded weeks when everyone came from cities near and far to say their alohas to this central Ohio landmark. The owner was sure they would reopen downtown on the riverfront but this did not match our mayor’s vision for the city and he would not green light the project. It saddens most central Ohioans or anyone whose ever been there because they’re a dying breed and our dreams to seem to be on hold for ever seeing Kahiki restaurant reborn. Kahiki Foods, their frozen food subsidiary, have done incredibly well and can even be seen in Hawaii grocery stores. But for those who crave Kahiki’s restaurant menu, what is a person to do?

Well, you head on up to Hilliard, Ohio (northwest central Ohio) to Tropical Bistro where the chefs and employees of Kahiki, with the blessing of Kahiki bigwigs, now prepare the exact same menu! Some of my personal faves are the crab puff pupu, Hong Kong Steak, Malagasy Chicken, the Tahitian Mermaid *yum!*, Islander Flaming Beef Teriyaki and Teriyaki Chicken. They have a great lunch buffet if you want the basics. My only complaint is the Pina Passion drink is served in a ceramic pineapple and they used to be served in a whole pineapple which was half the fun. One of the highlights of this wonderful restaurant is their ukulele player Francis who lived in Kona and played for Jamesons. He is a delight, filled with aloha spirit and loves to talk story.

Aloha and A hui hou Kahiki. We hope your treasures will one day be unveiled to bring your ambience and menu together again. Mahalo Tropical Bistro for allowing the Kahiki loyalists to have a place to go to reminisce and make new memories as well!

Update: Sadly The Tropical Bistro has closed. It was in a horrible location and we knew it wouldn’t last long there. One can only hope they might choose a new location but I won’t hold my breath. Sigh.

(To see the heartwrenching pictures of Kahiki being dismantled, click here)

Kahiki Restaurant picture courtesy of Kahiki.com

The quest for the best teriyaki sirloin…

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When we came to the islands for our honeymoon, we went to Duke’s Canoe Club on Kauai and I had my first (and certainly not my last) teriyaki sirloin. I was instantly hooked. When we went to a decent restaurant, if teriyaki sirloin was on the menu…I was ordering it! Some of the best I’ve had were at Duke’s, Kimos on Maui, Leilani’s on the Beach, Kalaheo Steakhouse, The Chart House and Hilton Kauai Beach Resort. Of course the first 3 restaurants are all owned by TS Restaurants so when you get a good formula going, don’t mess with it. If you know the menu at one of those three restaurants, you know it for all three. But something perplexes me, why would Kimos yank this delectable item from their menu?? Yep, despite it still being listed on their online menu, we went to get it and they didn’t have it anymore so we left. Luckily Leilani’s on the Beach had it and it was actually a tad better. The Chart House is long closed from its idyllic oceanfront location on Kona Bay to make way for the high brow favorite…Hooters. Yeah. This beautiful location is now a backdrop for hootin’ and hollerin’ men looking for boobies and we don’t mean the red footed variety. But if you ask any local, they’ll still reference “turn right just past the old Chart House” so you’d better know it’s on Waterfront Row or you might be screwed direction wise!

I was sad to see that the quality of Duke’s teriyaki sirloin has gone slightly downhill when we were there in May. I was surprised that the Hilton’s version was actually a little more flavorful. There’s nothing like being able to taste the ginger and garlic that accompany the shoyu/sugar based sauce. It’s all a delicate balance which made me wonder…have I had THE best teriyaki sirloin Hawaii has to offer? That’s where you come in.

If you’re a teriyaki enthusiast like me, in your opinion, who has the best teriyaki sirloin in the islands?

Mmm…poke!

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If you read that and said “mmm…poke” (like poke your brother in the head) and not “mmm…poke” (po-kay) then you’re missing out on a yummy traditional staple in the islands. Poke means to cut into cubes and usually consists of raw ahi tuna, a little sesame oil, shoyu (soy sauce), red pepper flake, Hawaiian salt and maybe some scallions…toss it and you’re done! Now that was a very basic recipe but the variations are so far out there that you can truly make it anything your heart desires from tuna to tofu from shoyu to yes, peanut butter…poke is the dish that keeps on evolving. It’s so popular that friend/famed Hawaiian chef Sam Choy has a Poke Contest every year where entrants both professional and amateurs give their own variations on the dish.

Now there are some people who can’t stomach the raw fish. I’ve had it “traditional” (raw) and it’s tolerable but the hubby can’t get past it. We prefer it to be flash fried. When Sam made this for us once he used ono (wahoo) and it was DELICIOUS! He said as an alternate for the flash fried version, you can use swordfish for the same effect. Knowing I didn’t have access to the ogo (seaweed) he used on the mainland, I sought out dried ogo in the store and came across the Poke Mix by NOH. It is wonderful! All you need is ahi or swordfish depending on which version you’d like to make, the poke mix and 2 tbsp of sesame oil, fry it up in the wok and as long as you don’t overcook them–it’ll taste just like the pros! If you want this easy way to make poke, the best deal is through Amazon.com. The 12 pack averages out to $2.27 per packet which is the cheapest price out there. Take some for yourself and give some to others as stocking stuffers.

So what about you? What’s your favorite way to make poke?

It’s Rambutan season!

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I was introduced to rambutans by a shopkeeper’s husband who was stocking them at their little store outside of Hilo. I had always wondered about them but never knew how to eat them. Spiky and odd looking, they were something I figured I’d never buy. As my husband, friend and I were talking to his wife at the counter, he stood silently with an open switchblade carefully putting a slit from one side to the other of the spikey skin and pushed the whitish translucent fruit up so it peeked out of the top. My husband said “oh we always wondered how you were supposed to eat those, we kind of figured you peeled that off but weren’t sure.” He walked over to us and gave me the one he’d just peeled and peeled two more for my husband and my friend.

“Push ‘em up and don’t eat da seed yeah” he said quietly. We all bit into the firm flesh and gave a collective “Mmm!!”

It’s like eating a peeled grape but more thirst quenching. (Don’t eat the seed inside.) We thanked him for sharing them with us and asked what we owed. He shook his head no and went back to his work. Though a man of little words, what he shared with us was a fruit that we are thrilled to get whenever they’re in season. They make great additions to fruit bowls and especially at Christmas time you can pair them with Granny Smith apples, limes or even white seedless grapes…anything with a green hue for a festive conversation starter.

Rambutan season runs from September to December and again in late Spring to early Summer. If you’re not exactly rolling in rambutans in your neck of the woods, I’ve bought from this online dealer, The Hula Brothers. They’re well packed and last for a good 2 weeks or so. The price and quantity is a little steep but if you and someone you know want to go half on it and split them or if you want to keep some at home and take some to work for people to try could be a good way to get 7 lbs. of fruit gone in a hurry.

Step outside your comfort zone and try all of the wonderful fruits out there that you typically walk by. You never know that funny looking spiky thing or fruit with a funky rind you walk by in the store may just be one of the tastiest jewels you’ve been denying yourself!

My new obsession…

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As I was walking out of Kmart in Lihue a few months ago, I made an impulse buy of Macadamia Popcorn Crunch because I don’t usually get a Cracker Jack-ish treat like that often. Oh my Lord. The buttery caramel topping over the popcorn is just heavenly. The mac nuts tend to go to the bottom because they just don’t stick to the popcorn but that just gives you a whole other treat at the bottom. I ended up buying this MONDO jar of it a few days later. Now I must share the obsession with others because yes, you can get it online. God bless the internet!

It’s by Island Princess Hawaii and while my favorite is the Macadamia Popcorn Crunch they also have Pina Colada, Mochi Popcorn Crunch, Fancy Nut and Toffee Crunch and Royal Crunch which is Chocolate Caramel Macadamia Nut Crunch. Man, I just gained 5 lbs. describing them all!

They don’t do just popcorn but gourmet chocolates, chocolate coffee beans, wasabi mac nuts and more. So if you want some delicious island treats, stop by Island Princess Hawaii today. (Like I’m about to do right now!)

Sea asparagus anyone?

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I was unaware this even exisited! If anyone’s ever tried it I’d love to know if it tastes like regular asparagus or nowhere near it.

http://www.honoluluadvertiser.com/apps/pbcs.dll/article?AID=/20070808/BUSINESS17/708080402/1071

Hot dogs, getcher hot dogs here!

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If you’re visiting the Garden Island of Kauai and find yourself in the Poipu area, you should take the detour to Poipu Shopping Center for a Puka Dog. What’s a Puka Dog? Well, puka means hole in Hawaiian and their fresh solid buns are toasted on a…er…very phallic looking metal contraption to create the puka for the dog. They use a very tasty polish sausage or you can get a veggie dog. Well, instead of me trying to explain it all, take a gander at their online menu:

Now I’m not big on the exotic before I’ve tried the basic. I figure if a place can’t do simple well, I don’t want their fancy schmancy stuff to cover up inadequacy. So I got the polish sausage and I just wanted mustard on it. Boring, yes but I gave you my theory. They kept asking what kind of lemon garlic sauce I wanted and I really didn’t think that sounded good but they wouldn’t stop hounding me on it so I finally gave in and got the jalapeno and yellow mustard. Then they couldn’t accept that I didn’t want their enticing Lilikoi (passion fruit) mustard. We told them we’d take a little on the side but give me the yellow mustard please. (I was beginning to get real irritated fighting for what I wanted.) So I got that and a lemonade. (aka-sugar water with barely a hint of lemon to it) Now I’ll admit that the combo of the lemon garlic jalapeno with yellow mustard, somehow seemed to work however, there was entirely too much of both inside this puka. It was oozing out the top and overpowered the really tasty dog until I scooped half of it out. The hubby got a polish sausage with mango relish and ketchup. He said he liked his and he’s not even the culinary daredevil of the two of us.

We went back a few days later and I just wanted straight up mustard and ketchup (NO sauces of any kind) and he got the pineapple relish on his. Again, it was a fight to get what we wanted. They put so much mustard and ketchup in mine that it soaked the bottom of the bun out and it broke. Thank God I was sitting down and it was wrapped. He liked his pineapple relish too.

Now despite all of this, would I recommend Puka Dogs to others. Yes. The dog itself is very high quality and the bun is really good. My only tip would be to be prepared to tell them you do NOT want half the puka filled up with condiments unless you’d like to risk wearing them. I do encourage you to try all of the exotic flavors they have to offer. I was just in the mood to be a traditionalist there.

If you want to see the Puka Dogs up close, tune into The Travel Channel’s “Hot Dog Heavens” tonight at 8 and 11pm. (Check local listings) Open Monday-Sunday 11 AM to 6 PM

Also at:
Waikiki Town Center
2301 Kuhio Avenue # 2
Phone: 808 979-2405

Monday – Sunday
10 AM to 10 PM

Yummy snacks for those missing home

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If you’re missing some of your favorite local snacks like arare, li hing mui, dried mango and other tasty treats, you can find them online at Crackseed Center. If you know someone missing their favorite island snacks, you can make their day and get a gift basket. The Old Time Favorite gift basket features ¼ lb. Sweet Li Hing Mui, ¼ lb. Cracked Seed, ¼ lb. Rock Salt Plum, ¼ lb. Sweet Sour Shredded Mango with Li Hing Mui, ¼ lb. Sweet Sour Lemon (Flat), ¼ lb. Kam Cho Harm Mui, ¼ lb. Tomoe Arare, ¼ lb. Wet Lemon and 2 oz. Seasoned Shredded Cuttlefish. If you don’t know what their faves are then they also have gift certificates available.

If you’ve never had some of these distinctly local flavors, you should try them and see for yourself!

The best sweet bread on the planet

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If you’ve never had sweet bread, you are missing out. The best sweet bread I’ve ever had in my life is from Punalu’u Bake Shop on the south side of the Big Island. If you’re making a trip from the Kona side to the volcano to see the lava, take the opportunity to stop at this sweet shop. Not only do they have an array of sweetbreads like the traditional but also guava, taro and Cinnamon Raisin Macadamia Nut Sweetbreads…all of which make the best french toast you’ve ever had.

Are shortbread cookies more your thing? You’re going to love this… six delicious tropical flavors: Coconut, Guava, Kona Coffee, Passion Fruit, Pineapple and Ginger. They’re all light and buttery tasting and make perfect gifts, if you don’t eat ‘em before you get ‘em home! Don’t forget to pick up some dark or medium roast Ka’u Coffee to dunk them in. Gift baskets with other products are available as well.

Not in Hawaii? No problem, you can sample these delectable goodies by shopping their online store. Okay, now I’m hungry.

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